FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (5): 296-303.doi: 10.7506/spkx1002-6630-201805044

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A Review on Food-Grade Particle Stabilized Pickering Emulsion

JIAO Bo, SHI Aimin, LIU Hongzhi, LIU Li, HU Hui, YANG Ying, WANG Qiang*   

  1. Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
  • Online:2018-03-15 Published:2018-03-14

Abstract: Recently much attention has been paid to food-grade particle stabilized Pickering emulsions due to their natural advantages and potential application in the field of foods. This paper summarizes recent progress in research on food-grade particle stabilized Pickering emulsions, with emphasis on the interfacial behavior of particles in Pickering emulsions as well as the preparation and characterization of particles for stabilizing Pickering emulsions and the application of Pickering emulsions in the food field. Meanwhile, problems existing in this field of research and its future direction are also analyzed.

Key words: food-grade particle, Pickering emulsion, interfacial behavior, preparation, characterization

CLC Number: